Main Dishes

Roasted Veggie Tacos with Acocado Cream

Melissa Hadfield
May 28, 2013

A delicious vegetarian taco made with made with tasty cumin-spiced summer veggies. If you want to add a little more protein chick peas or black beans would make a great addition to this meal.

6
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
4 oz. mushrooms, chopped
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon salt
1 ripe avocado
1/3 cup plain greek yogurt
¼ cup cilantro
1 tablespoons lime juice
Feta Cheese
4-6 corn tortillas
Extra cilantro
Preheat oven to 400?. Prepare all the veggies and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, about 8-10 minutes. While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice. I made mine in my blender. To assemble tacos, warm up tortillas (in the microwave wrapped in a damp paper towel) and assemble with roasted veggies, avocado cream, and sprinkle of feta.
Nutritions

Calories
142

Sodium
352mg
14% DV

Fat
7g
11% DV

Protein
3g
6% DV

Carbs
17g
5% DV

Fiber
2g
10% DV
Vegetarian Low-Calorie American Dinner High-Fiber

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